So good that you gotta have it on ev.ery.thing.

The sauce that quickly gains cult status in your home.

The sauce you call - That One *raised brows*

ingredients

• 1 medium sized shallot

• 3 scallions

• 2 large garlic cloves

• 1 medium sized serrano pepper

• Handful of fresh cilantro

• Handful of fresh Italian parsley

• 1/2 cup water

• 1/2 a lime, juiced

• 1/2 tsp salt

• 1/2 tsp cracked black pepper

• 1/2 tsp ground cumin

• 1/2 tsp brown sugar

• 1 tbsp milk (this recipe uses whole milk)

• 1/4 cup + 2 tbsp crème fraîche

method

• Peel and quarter the shallot, peel and halve the garlic cloves, and slice and de-seed the serrano pepper. Heat a cast iron grill pan or skillet (or even a non-stick skillet if you don’t own cast-iron), on medium-high heat. Do not use any grease. Roast the shallot, garlic, serrano pepper, and scallions till they have well-defined grill marks, or till they’re slightly charred. Flip and repeat, then remove the veggies from heat. Transfer them into a blender and let them cool down at room temperature for at least 20 minutes.

• Add cilantro, parsley, water, lime juice, and all the spices to the blender, and blend till the mixture is a granular paste. Add the milk and crème fraîche, and stir well to incorporate. Refrigerate and store in an air tight glass container for up to 3 weeks (but it’s going to be over in about 3 days, best believe).